This soup is really easy to throw together on a cold day like we’ve been having lately!
Like a lot of my recipes, it is easy to customize based on your preferences. Feel free to adjust the amount of spices, as well as cheese, to suit your taste. I like to use Instant Masa Corn Flour to thicken it, it makes the soup thick and luscious without the need to put a lot of cheese, which makes this soup perfect for my “Healthy Living” lifestyle.
- 1 tbsp canola oil
- 1/2 onion, chopped
- 1 lb ground beef
- 2 15 oz. cans of enchilada sauce
- 4 cups water or beef broth
- 2 tbsp Instant Corn Masa Flour (sold in a Bakery Aisle of most supermarkets. Can substitute a handful of tortilla chips/torn corn tortillas)
- 1/2 to 1 cup shredded cheddar cheese, use more or less if you like.
- 1 tsp each: garlic powder, oregano, cumin, marjoram (or 2 t taco seasoning, omit salt)
- 1 tsp salt (optional)
2. Crumble ground beef in the pot and cook for about 5 minutes until no longer pink.
3. Add the enchilada sauce, water or broth.
Add your spices at this point too.
4. Now mix the Masa flour with 4 Tbsp water (about twice the amount of water to masa ratio).
Mix it into the soup.
“Healthy Living” Notes*:
– Mind the portion size while serving this soup: it is a lighter version since it doesn’t contain corn chips, which are typically fried. I recommend keeping portions to 1 1/2 cups, and eating a side salad for a complete meal.
– Resist the temptation to pile corn chips and shredded cheese while serving. Garnish with cilantro, some lime juice, pickled or fresh (chopped) jalapeno, a slice of avocado and light sour cream instead. You will not miss the calories!
*“Healthy Living” notes are tips that are tied to the section of my blog where I write about everything that goes into losing extra weight and staying fit and healthy– based on my personal experience.